 leaves and spiced, marinated paneer cubes in a rich tomato-onion-based gravy.){kind=link}
Methi Paneer Masala is a quick and easy Punjabi-style curry made with fresh methi (fenugreek) leaves and spiced, marinated paneer cubes in a rich tomato-onion-based gravy. In this recipe, I use a combination of fresh methi and palak (spinach) leaves, along with a curd-based masala paste for the gravy. The marinated paneer cubes are roasted in butter before being added to the creamy and flavorful curry, replicating the popular dhaba-style paneer sabzi at home. It makes a delicious lunch or dinner option and pairs perfectly with paratha, naan, or even rice. Do give it a try!
Key tips for making tasty Methi Paneer Masala at home:
- Use roughly chopped fenugreek leaves for the sabzi. Avoid chopping them too finely, as they may dissolve while cooking. Adding some chopped palak leaves helps enhance the flavor and balance the bitterness of methi.
- Paneer quality is crucial. Use fresh and moist paneer—homemade is ideal. Roasting the marinated paneer cubes in a little oil or butter with spices greatly enhances their flavor.
- For the masala base, use fresh curd to create a creamy, tangy flavor. I also include a white paste made from cashews and watermelon seeds, which adds a smooth, velvety texture to the gravy. This base is versatile and can be used with other vegetables as well.
- For an authentic dhaba-style flavor, make the curry slightly spicy—it really elevates the taste.
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Methi paneer masala recipe | methi masala | methi paneer sabji
Ingredients
- 200 grm paneer cubes
- 2 cup chopped methi leaves
- 1 cup chopped palak leaves
- 2 tbps ghee
- ½ cup curd
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- ½ tsp turmeric powder
- Salt to taste
- ½ tsp cumin powder
- 1 tsp kitchen king masala
- 1 tsp kasuri methi
- 7-8 soaked cashews
- 2 tbsp soaked watermelon seeds
- ¼ cup milk
- 4 tbsp oil
- 1 tsp cumin seeds
- ¾ cup chopped onion
- 1 tbsp green chilli-ginger-garlic paste
- ½ cup grated tomatoes
- 1 tsp sugar
- Water as required
- Garnish with coriander leaves
For marinated paneer
- Paneer cubes
- 1 tbsp curd
- Salt to taste
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
Instructions
- In a kadai, add 1 tbsp ghee, then add 2 cups of chopped methi leaves and 1 cup of chopped palak leaves. Sauté until they become soft. Take them out into a bowl and keep aside.
- In a mixing bowl, add ½ cup thick curd, 1 tbsp Kashmiri red chilli powder, 1 tbsp coriander powder, ½ tsp turmeric powder, salt to taste, ½ tsp cumin powder, 1 tsp kitchen king masala, and 1 tsp kasuri methi. Mix well. The masala paste is ready. Keep it aside.
- Now in a kadai, add 4 tbsp oil and 1 tsp cumin seeds. Add ¾ cup chopped onion and sauté it.
- In a mixer jar, add 2 spicy green chillies, 1-inch ginger, and 4 garlic cloves. Grind into a coarse paste. Add it to the kadai and sauté.
- Now switch off the gas and let the gravy cool down slightly. Add the curd masala paste and sauté until oil releases from the sides.
- Then add ½ cup grated tomatoes, salt, and 1 tsp sugar. Sauté the gravy until oil releases from the sides.
- In a mixer jar, add 8 soaked cashews, 2 tbsp soaked watermelon seeds, and ¼ cup milk. Grind into a smooth white paste.
- Add the white paste to the gravy and sauté until oil releases from the sides.
- Now add ½ cup hot water and mix well. Cover and cook the gravy on low flame until oil releases from the sides and the gravy reaches a creamy texture.
- Meanwhile, in a mixing bowl, add 200 gm paneer, 1 tbsp curd, ¼ tsp turmeric powder, salt to taste, and ¼ tsp red chilli powder. Mix well so the masala coats the paneer cubes.
- In a pan, add 1 tsp oil and 1 tsp butter. Add the paneer cubes and sauté on low flame until they turn slightly crisp on both sides. Keep aside.
- Once the gravy is properly cooked, add the sautéed methi and palak leaves and mix well.
- Add some water to adjust the gravy consistency.
- Then add the paneer cubes and mix well.
- Cover and cook the sabzi on low flame for 4–5 minutes.
- Methi Paneer Masala is ready. Garnish with coriander leaves.
- Serve Methi Paneer Masala with paratha or butter roti.
Notes
- Sautéing methi and palak leaves separately with ghee helps retain their green color in the sabzi gravy.
- Addition of palak leaves enhances the flavor and reduces the bitterness of methi in the sabzi.
- Dahi enhances the flavor of the sabzi. Use fresh dahi for the gravy; do not use sour curd.
- Mixing masala into dahi helps prevent the curd from curdling in the sabzi gravy.
- White paste gives a creamy texture to the gravy.
- You can use fresh cream or malai instead of white paste.
- Sautéing paneer in oil and butter enhances its flavor and helps it retain its shape in the gravy.
- Methi paneer masala taste great when it prepared slightly spicy and serve hot with paratha or roti.
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